At the very beginning of summer, in the middle lane and in the north of Russia, there is still no trace of berries and fruits. But you can use other gifts of nature to make jam. Common field dandelions, which bloom in fields and meadows, are excellent for these purposes.
Ingredients for making dandelion jam (approximately 750-800 ml of jam is obtained):
- 300 blossoming dandelion buds (it is important to choose large, bright and healthy flowers);
- 1 ripe lemon;
- 1 liter of water;
- 1 kg of sugar (a little more is possible).
Important! Dandelions for jam and other dishes should be collected in a clean and quiet place, away from any roads, grazing, etc.
Cooking dandelion jam:
1. Dandelion flowers should be left to lie on the newspaper for about an hour to get rid of the bugs.
2. Then you can lightly wash the inflorescences and dry a little on a towel.
3. Prepared dandelion flowers should be placed in a deep saucepan, add finely chopped lemon with peel.
4. Pour everything over with cool drinking water, cook. Boil for 2-3 minutes after boiling. Remove from heat.
5. This completes the first stage of making the jam. It must be left for 12-15 hours to infuse.
6. After the expiration of the specified period, the jam must be filtered. To do this, cover the colander with gauze in several layers and put it in a clean saucepan. Pour all the jam into a colander. Squeeze the flowers remaining in the gauze into a saucepan.
7. The resulting syrup must be put on the stove and gradually add all the sugar, while stirring the jam.
8. After the jam has boiled and all the sugar has been added, reduce the heat to a minimum.
9. Cook dandelion jam for about 30-35 minutes, not forgetting to stir and remove the foam.
10. Pour the finished jam into jars, there it thickens a little.
This recipe dandelion jam tastes and tastes like fresh flower honey.
